Zucchini Relish

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A wonderful recipe from our good friend and former CSA member, Kathleen Morgan.

 8 c. shredded zucchini

2 onions

2 red/green peppers (sweet)

1 anaheim

2+ tbsp salt kosher

3 c. vinegar (mix white and apple cider)

1 Tbsp tumeric

2 tsp mustard seed

30 grinds black pepper

<1/2 tsp nutmeg

2 c sugar

 

Chop veggies in f. processor but keep chunky and mix together in large bowl.

Salt for 1-2 hrs.

Rinse well in colander until you can barely taste salt. Squish most of water out of veggies.

On med-high heat, bring vinegar, spices and sugar to a boil. Add rinsed, squished veggies.

Bring to a boil and cook for 10 minutes, stirring often.

Ladle into jars (pints or half-pints)

Process for 30 min in a hot water bath, makes 8 half pint jars

 

 

Original recipe:

http://www.countryhomecanning.com/Canning_Zucchini_Relish.html